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A quirky new garden bar and stage made entirely from reclaimed materials has been unveiled at The Dove at Dargate, near Faversham.
The country pub, owned by Shepherd Neame, dates back to the 18th century and was taken over in November last year by licensee Chris Johnson and his partner Dee.

Should you happen to be passing this summer, you will soon be able to see quite a lot more of the staff at the Manor Farm Barn than usual. After staff here with hit with the news that they had lost a colleague to pancreatic cancer, the close-knit team decided to do something positive in their friend’s memory.

One of Shepherd Neame’s oldest brews, Brilliant Ale, will be available on draught later this month.
It is part of the Faversham-based brewery’s Classic Collection, a range of draught beers recreated from historic recipes discovered in its archives, which also includes Double Stout, India Pale Ale, Mild and Porter.

The salmon is cured and then hot smoked on the barbecue with Earl Grey tea leaves which impart a subtle smokiness. Here we served it up with Whitstable Bay Pale Ale which cuts through the smokiness well and contrasts with the sweetness of the salmon.View a printable version here.
Preparation 30 mins (plus curing 2 days): Cooking 20 minutes: Serves 4